Tomato Soup Cake Recipe
Ingredients
| Cake flour/1 3/4 cups sifted all purpose flour | 2 Cup (32 tbs), sifted | |
| Sugar | 1 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Ground cinnamon | 1⁄2 Teaspoon | |
| Ground cloves | 1⁄2 Teaspoon | |
| Ground nutmeg | 1⁄2 Teaspoon | |
| Hydrogenated shortening | 1⁄2 Cup (8 tbs) | |
| Condensed tomato soup | 10 1⁄2 Ounce (1 Can) | |
| Eggs | 2 |
Nutrition Facts
Serving size: Complete recipe
Calories 3182 Calories from Fat 1073
% Daily Value*
Total Fat 121 g185.5%
Saturated Fat 19.9 g99.5%
Trans Fat 0 g
Cholesterol 423 mg141%
Sodium 2366 mg98.6%
Total Carbohydrates 486 g161.9%
Dietary Fiber 35.6 g142.6%
Sugars 224.9 g
Protein 58 g116.4%
Vitamin A 29.7% Vitamin C 23.2%
Calcium 141.2% Iron 26.4%
*Based on a 2000 Calorie diet
Directions
Grease and flour two 8 inch round layer pans.
Sift dry ingredients together into large bowl.
Add shortening and 1/2 can soup.
Beat on medium speed of electric mixer 2 minutes (150 strokes per minute by hand).
Add remaining soup and eggs.
Beat 2 minutes more, scraping bowl frequently.
Pour into pans.
Bake 30 to 35 minutes.
Let stand in pans 10 minutes; remove and cool on rack.
Frost with CREAM CHEESE FROSTING or use your favorite white frosting.
Chef
